Home Forums Hunting & Shooting Hunter's Campfire Did they change the recipe…..

That ain’t got no Soul..

Ollies photography.

I've alway liked Vienna sausage but of course, I also like Campbell's soup. Just me I suppose.

Hell to the yeah....

Got some last years Christmas candy @ Ollie’s the other day...

Heck, I bet I could deep fry those and sell ‘em 10 for $20 at the Fair....

Yeah, back when I was a kid - 60 years ago - I remember them as being packed in oil, not chicken broth. In fact, we referred to them as oil sausages. They had a different flavor and texture. I seem to recall they had a lot of soy in them as well as mystery meat. They also came in a bigger can and the sausages were bigger than Viennas. The label seems the same, though. Obviously, the ingredients have changed a bit and I think(?) they were made somewhere in Mississippi. I kinda liked the old version much better than these. To me, these are not what I would call real Vienna sausages and those back then were never referred to as Viennas.

Oh, and another thing, I love Spam. Make sandwiches on toasted buttered bread, fry slices of Spam and add a little mustard. Love it!

I’ve never read the Spam Label but Pig Spleens ..

Really..

Ole Roy maybe a Better Option Here ..

The MS made brand were Bryan’s. Made in West Point MS.

Vienna sausages are potted meat with a hard on.

Here you have it.

What Is Spam Made Of?
What sets Spam apart from other products that are made from chopped meats that are cooked and pressed together (we’re thinking about scrapple): Spam is made from pork shoulder and pork ham, with no other scraps from the hog.

Pork shoulder is considered a high-quality cut of pork today, although in 1937, it was not. Pork shoulder is sold in the supermarket and many people braise it until it becomes fall-apart tender. Pork shoulder is what sausage is made from because it has the perfect ratio of meat to fat to make the very best sausages. Shoulder meat is what a pork steak is called when it’s sliced and grilled in St. Louis.

The other meat that’s added is ham: like what you get at the deli and make into a sandwich.

And the four remaining ingredients include salt, potato starch to bind the meat together and retain moisture, pure sugar - no syrups - and sodium nitrite to preserve the meat.